Recipe: Pumpkin Pie Carrots

By Starlene on Tuesday, April 20th, 2010

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The other night I was fixing dinner. We were having grilled pork chops, a salad with half a head of iceberg lettuce and a head of red romaine lettuce fresh from my garden. I wanted to fix a quick vegetable so I looked in the freezer. Hubby had bought three pounds of frozen carrots.

I love fresh steamed carrots, but I don't really carrots that have been frozen. They are kind of wilty and blah-tasting.

I was inspired to try and make them taste better, and here's what I came up with.

Melt the coconut oil in a heavy cast iron skillet, rinse the carrots in warm water, drain and add to the coconut oil. Heat at medium-low heat for 5-8 minutes until carrots are heated. Lower the heat just a bit.

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